Bahn Mi with Spicy Yuzu Mayo
The baguette was introduced by the French in Vietnam during its Colonial period, therefore, the term bánh mì is synonymous with this style of bread. Just add spicy short rib meat and an exotic mayo made with canola oil for a short rib sandwich to remember!
- Spicy Yuzu Mayo:
- 2 1/4 cups canola oil 560 mL
- 1 cup soy milk 250 mL
- 1 Tbsp agave nectar 15 mL
- 3/4 tsp Ponzu* 4 mL
- 2 tsp Yuzu Juice** 10 mL
- 1 Tbsp Sriracha (Thai hot sauce) 15 mL
- 1/2 tsp Dijon mustard 2 mL
- Do Chua:
- 1 1/4 cup white vinegar 310 mL
- 1 cup water 250 mL
- 1 cup sugar 250 mL
- 1 cucumber, peeled and thinly sliced
- 1 carrot, peeled and cut into matchsticks
- 1 jicama, peeled and cut into matchsticks
- Short Ribs:
- 2 lbs boneless short ribs or brisket, thinly sliced 1 kg
- 3 Tbsp guajillo or ancho chile powder 45 mL
- 1 Tbsp garlic powder 15 mL
- 1 Tbsp onion powder 15 mL
- 1 tsp cayenne powder 5 mL
- 2 tsp salt 10 mL
- 1/4 cup canola oil 60 mL
- 8 French baguettes (8 inch/20 cm) (or other crusty bread)
- 80 cilantro leaves
- 2 jalapeno peppers, veined and thinly sliced
- To prepare Spicy Yuzu Mayo: In container, combine all mayo ingredients using immersion blender until an emulsion forms. Store in refrigerator and use within 2-3 days.
- To prepare Do Chua: In medium bowl, combine vinegar, water and sugar. Mix until sugar dissolves. Add cucumbers, carrots and jicama. Ensure liquid covers vegetables. Cover and refrigerator for at least 6 hours to marinate.
- To prepare Short Ribs: In resealable bag, combine short rib slices with chile powder, garlic, onion, cayenne pepper, salt and canola oil. Let stand overnight in refrigerator. In sauté pan, sauté short ribs strips with spice and canola oil mixture until just cooked through. Stir frequently.
- To assemble Bahn Mi: Toast baguettes until warm and outside is golden brown and crunchy. Slice baguettes in half so hinged. Spread 1 tbsp (15 mL) of Spicy Yuzu Mayo on inside of each baguette. Place 6 to 8 slices of jalapenos on top of mayo. Divide meat between baguettes. Divide Do Chua between baguettes and place on top of beef. Top with 10 cilantro leaves. Serve with plenty of napkins!
- * Ponzu is a citrus and soy-based sauce commonly used in Japanese cooking. It can be purchased in Asian grocery stores or there are recipes for it on the Internet. A simple substitution would be soy sauce equally mixed with lime or grapefruit juice.
- ** Yuzu juice comes from a Japanese citrus fruit that is about the size of a tangerine and has a sour flavor. You can substitute it with lime, lemon or white grapefruit juice.
1 baguette (8 inches/20 cm), 4 oz (125 g) beef, 1/2 cup (125 mL) Do Chua and 2 Tbsp (30 mL) Spizy Yuzu Mayo.
|Gras saturés||6.5 g|
Chipotle and Honey Glazed Ribs
Ribs are a classic favorite for a summertime barbecue. In this recipe, they’re slow-cooked in the oven with an aromatic herb and garlic paste, then finished off on the grill with a smoky chipotle chile and honey mustard glaze. Canola oil’s mildness helps all those flavors pop and its high smoke point is just right for the grill.
Korean Style Short Ribs
As with many Korean dishes, this traditional marinade features lots of garlic, soy and the ubiquitous use of red chile peppers from dried flakes to a fine powder. With its neutral taste and texture, canola oil props up these fabulous flavors in succulent short ribs.